Go Back Email Link
–+ servings
Egg salad with pickles in a bowl.

Egg Salad with Pickles

Katelyn Theofanis
Easy, creamy, and ready in no time, this Egg Salad with Pickles is the perfect addition to lunchtime. Juicy pickles infuse the salad with delicious flavor. Enjoy as a sandwich or salad.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salads
Cuisine American
Servings 4 servings
Calories 288 kcal

Equipment

Ingredients
  

  • 8 hard boiled eggs peeled and cooled
  • ⅓ cup mayonnaise
  • 2 teaspoon mustard Dijon or yellow
  • 1 tablespoon pickle juice
  • 1 green onion thinly sliced
  • 1 rib celery diced small
  • 1 tablespoon fresh dill chopped
  • ⅓ cup dill pickles diced
  • salt and pepper to taste

Instructions
 

  • Cut eggs in half. Remove the yolks and chop the whites.
  • Place the egg yolks, mayonnaise, mustard, and pickle juice in a bowl. Mix until smooth and combined.
  • Mix in celery, pickles, green onion, and dill.
  • Stir in the egg whites until coated and everything is incorporated. Season with salt and pepper, to taste.
  • Serve on bread or over greens.

Notes

STORE: Transfer the completed salad to an airtight container. Store in the refrigerator for up to five days. 
FREEZE: Egg salad does not freeze well, so I advise against it.

Nutrition

Calories: 288kcalCarbohydrates: 2gProtein: 13gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 381mgSodium: 430mgPotassium: 182mgFiber: 1gSugar: 2gVitamin A: 638IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!